I turned soft sugar cookie dough into cinnamon roll inspired rounds glazed with cream cheese and swirls of cinnamon sugar in my Soft And Chewy Cinnamon Roll Cookies.
I keep calling these my little day-saving treats, because they make mornings taste like a bakery even when I forgot to plan. Think soft sugar cookie vibes folded into cinnamon roll energy, with swirls of warm ground cinnamon that peek out from every bite.
I top them with a tangy cream cheese glaze that keeps them feeling fancy but not fussy, and somehow they stay pillowy for days. They really are my Soft And Chewy Cinnamon Roll Cookies, and yeah, they’re a little addictive.
I promise they look fancier than they are, but still, dont say I didnt warn you.
Ingredients
- All purpose flour: main source of carbs, gives structure and chew, not much fibre tho.
- Unsalted butter: rich fat, makes cookies soft and tender, kinda adds buttery flavor.
- Granulated sugar: sweetens and helps browning, adds subtle crisp edges sometimes.
- Light brown sugar: adds molasses notes, extra moisture and chew, more caramel flavor.
- Eggs: bind ingredients, add protein and tenderness, helps with rise and color.
- Cinnamon: warm spice, gives that roll flavor and aroma, not sweet by itself.
- Cream cheese: tangy, makes glaze creamy and slightly tart, balances sweetness.
- Powdered sugar: super fine sugar for smooth glaze, dissolves easily and sweetens.
Ingredient Quantities
- 2 1/4 cups (280 g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon fine salt
- 1 cup (2 sticks, 226 g) unsalted butter, softened
- 3/4 cup (150 g) granulated sugar
- 1/4 cup (50 g) packed light brown sugar
- 1 large egg plus 1 egg yolk
- 1 teaspoon vanilla extract
- 2 tablespoons milk or cream
- 1/3 cup packed light brown sugar (for cinnamon swirl)
- 3 tablespoons ground cinnamon
- 2 tablespoons granulated sugar (for swirl)
- 3 tablespoons unsalted butter, melted (for swirl)
- 4 oz (113 g) cream cheese, softened
- 1 cup (120 g) powdered sugar, sifted
- 1/2 teaspoon vanilla extract (for glaze)
- 1 to 2 tablespoons milk or cream (to thin glaze)
- Pinch of salt (extra for glaze if you like)
How to Make this
1. Preheat oven to 350°F and line two baking sheets with parchment paper. In a medium bowl whisk together 2 1/4 cups (280 g) all purpose flour, 1 teaspoon baking powder and 1/2 teaspoon fine salt.
2. In a large bowl beat 1 cup (226 g) softened unsalted butter with 3/4 cup (150 g) granulated sugar and 1/4 cup (50 g) packed light brown sugar until light and a little fluffy, about 2 to 3 minutes. Add 1 large egg plus 1 egg yolk, 1 teaspoon vanilla extract and 2 tablespoons milk or cream and mix until combined. (Dont overbeat once you add the eggs.)
3. Fold the dry ingredients into the butter mixture just until combined. The dough should be soft and spreadable, not overworked.
4. Make the cinnamon swirl filling: stir together 1/3 cup packed light brown sugar, 3 tablespoons ground cinnamon, 2 tablespoons granulated sugar and 3 tablespoons melted unsalted butter until it forms a spreadable paste.
5. Turn the dough out onto a sheet of parchment, press another sheet on top and roll or pat the dough into a rectangle about 10 by 12 inches and roughly 1/4 inch thick. Chill the flattened dough 15 to 30 minutes so it firms up a bit and wont tear when you roll it.
6. Remove the top parchment and spread the cinnamon paste evenly over the dough leaving a 1/2 inch border. Starting on a long side roll the dough up tightly into a log using the parchment to help. Press the seam to seal. Wrap the log in the parchment and chill 30 to 60 minutes until firm (or freeze 15 minutes if youre in a hurry).
7. Slice the chilled log into rounds about 1/2 inch thick and place them on the prepared sheets about 2 inches apart. If the slices flatten too much, chill them on the tray 10 minutes before baking. Bake 10 to 12 minutes until the edges are set but centers still look soft. Dont overbake if you want them soft.
8. Cool cookies on the sheet 5 minutes then transfer to a wire rack to cool mostly, about 10 minutes more. They should still be slightly warm when you glaze.
9. Make the cream cheese glaze: beat 4 oz (113 g) softened cream cheese until smooth, add 1 cup (120 g) sifted powdered sugar, 1/2 teaspoon vanilla extract and a pinch of salt. Add 1 to 2 tablespoons milk or cream to reach a pourable consistency. Spoon or drizzle the glaze over the cooled cookies and, if you want extra cinnamon sparkle, sprinkle a tiny pinch of cinnamon sugar on top while glaze is wet. Enjoy warm or room temp, theyre best the same day but store in an airtight container.
Equipment Needed
1. Oven (preheat to 350°F)
2. Two rimmed baking sheets + parchment paper
3. Mixing bowls — medium and large (for dry and wet)
4. Electric hand mixer or stand mixer (or a whisk if you prefer)
5. Measuring cups, measuring spoons and a kitchen scale (optional but helpful)
6. Whisk and rubber spatula for folding and scraping
7. Rolling pin and extra parchment for rolling the dough flat
8. Bench scraper or sharp knife to slice the chilled log into rounds
9. Wire cooling rack (and a tray for chilling if slices need a quick chill)
FAQ
Soft Cinnamon Roll Cookies Recipe Substitutions and Variations
- All-purpose flour: swap for a 1-to-1 gluten-free all-purpose blend that contains xanthan gum. Use the same weight (about 280 g) but expect the dough to drink a touch more liquid, so add 1 to 2 tablespoons milk if it looks dry.
- Unsalted butter: use salted butter instead, same amount. Cut the added salt in the dough by about 1/4 teaspoon so it wont be too salty.
- Egg + extra yolk: replace each whole egg with a flax “egg” 1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit 5 minutes. For the extra yolk you can use 1 tablespoon yogurt or 1 tablespoon applesauce if you want a dairy-free option.
- Cream cheese for the glaze: swap for mascarpone (same weight, 4 oz) for a richer but similar texture. Or use thick Greek yogurt, about 3/4 cup strained, and reduce the milk called for in the glaze since yogurt is thinner.
Pro Tips
– Use dental floss or a super sharp knife to slice the log cleanly, pull the floss straight down instead of sawing, it makes neat swirls and less tearing. If the dough starts to smear, pop the whole log back in the fridge for a few minutes before slicing.
– Don’t let the butter get too soft while mixing, you want it soft not greasy. If the dough feels sticky or droopy, chill it a bit, that fixes most drama and keeps the cookies from flattening out in the oven.
– Glaze tips: sift the powdered sugar first, then add milk a little at a time so you dont over-thin it. If the glaze is too stiff, warm it by letting the bowl sit over slightly warm water for a minute, stir, add tiny drops of milk till it pours. A pinch of salt makes the cream cheese taste brighter.
– For stronger cinnamon flavor without more sugar, toast the cinnamon-sugar mix in a dry pan for 30 seconds off-heat to wake up the oils, or mix in a tiny pinch of fine salt to make the spice pop. Do this before spreading or sprinkling so it blends better.
– Make extra dough log and freeze it wrapped tight, you can slice and bake from partially frozen if you need fresh cookies fast. And when storing baked cookies, layer them with parchment so the glaze doesnt stick, theyre best eaten within a couple days because of the cream cheese.
Soft Cinnamon Roll Cookies Recipe
I turned soft sugar cookie dough into cinnamon roll inspired rounds glazed with cream cheese and swirls of cinnamon sugar in my Soft And Chewy Cinnamon Roll Cookies.
12
servings
437
kcal
Equipment: 1. Oven (preheat to 350°F)
2. Two rimmed baking sheets + parchment paper
3. Mixing bowls — medium and large (for dry and wet)
4. Electric hand mixer or stand mixer (or a whisk if you prefer)
5. Measuring cups, measuring spoons and a kitchen scale (optional but helpful)
6. Whisk and rubber spatula for folding and scraping
7. Rolling pin and extra parchment for rolling the dough flat
8. Bench scraper or sharp knife to slice the chilled log into rounds
9. Wire cooling rack (and a tray for chilling if slices need a quick chill)
Ingredients
2 1/4 cups (280 g) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon fine salt
1 cup (2 sticks, 226 g) unsalted butter, softened
3/4 cup (150 g) granulated sugar
1/4 cup (50 g) packed light brown sugar
1 large egg plus 1 egg yolk
1 teaspoon vanilla extract
2 tablespoons milk or cream
1/3 cup packed light brown sugar (for cinnamon swirl)
3 tablespoons ground cinnamon
2 tablespoons granulated sugar (for swirl)
3 tablespoons unsalted butter, melted (for swirl)
4 oz (113 g) cream cheese, softened
1 cup (120 g) powdered sugar, sifted
1/2 teaspoon vanilla extract (for glaze)
1 to 2 tablespoons milk or cream (to thin glaze)
Pinch of salt (extra for glaze if you like)
Directions
- Preheat oven to 350°F and line two baking sheets with parchment paper. In a medium bowl whisk together 2 1/4 cups (280 g) all purpose flour, 1 teaspoon baking powder and 1/2 teaspoon fine salt.
- In a large bowl beat 1 cup (226 g) softened unsalted butter with 3/4 cup (150 g) granulated sugar and 1/4 cup (50 g) packed light brown sugar until light and a little fluffy, about 2 to 3 minutes. Add 1 large egg plus 1 egg yolk, 1 teaspoon vanilla extract and 2 tablespoons milk or cream and mix until combined. (Dont overbeat once you add the eggs.)
- Fold the dry ingredients into the butter mixture just until combined. The dough should be soft and spreadable, not overworked.
- Make the cinnamon swirl filling: stir together 1/3 cup packed light brown sugar, 3 tablespoons ground cinnamon, 2 tablespoons granulated sugar and 3 tablespoons melted unsalted butter until it forms a spreadable paste.
- Turn the dough out onto a sheet of parchment, press another sheet on top and roll or pat the dough into a rectangle about 10 by 12 inches and roughly 1/4 inch thick. Chill the flattened dough 15 to 30 minutes so it firms up a bit and wont tear when you roll it.
- Remove the top parchment and spread the cinnamon paste evenly over the dough leaving a 1/2 inch border. Starting on a long side roll the dough up tightly into a log using the parchment to help. Press the seam to seal. Wrap the log in the parchment and chill 30 to 60 minutes until firm (or freeze 15 minutes if youre in a hurry).
- Slice the chilled log into rounds about 1/2 inch thick and place them on the prepared sheets about 2 inches apart. If the slices flatten too much, chill them on the tray 10 minutes before baking. Bake 10 to 12 minutes until the edges are set but centers still look soft. Dont overbake if you want them soft.
- Cool cookies on the sheet 5 minutes then transfer to a wire rack to cool mostly, about 10 minutes more. They should still be slightly warm when you glaze.
- Make the cream cheese glaze: beat 4 oz (113 g) softened cream cheese until smooth, add 1 cup (120 g) sifted powdered sugar, 1/2 teaspoon vanilla extract and a pinch of salt. Add 1 to 2 tablespoons milk or cream to reach a pourable consistency. Spoon or drizzle the glaze over the cooled cookies and, if you want extra cinnamon sparkle, sprinkle a tiny pinch of cinnamon sugar on top while glaze is wet. Enjoy warm or room temp, theyre best the same day but store in an airtight container.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 100g
- Total number of serves: 12
- Calories: 437kcal
- Fat: 23.6g
- Saturated Fat: 14.5g
- Trans Fat: 0.67g
- Polyunsaturated: 1g
- Monounsaturated: 6.3g
- Cholesterol: 79mg
- Sodium: 75mg
- Potassium: 52mg
- Carbohydrates: 52.1g
- Fiber: 0.8g
- Sugar: 35g
- Protein: 3.8g
- Vitamin A: 292IU
- Vitamin C: 0mg
- Calcium: 18mg
- Iron: 1.2mg
